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09/10/2011
The Middle Eastern spice blend za'atar (which combines sumac, oregano, sesame, hyssop, and other spices) flavors this simple cilantro-and-garlic dip. It's ideal served alongside roasted meats, or slathered on fresh-baked pita.
Issue #141
09/10/2011
In this recipe, celery stalks' stringy fibers, often removed before cooking, act as a brace to help the vegetable keep its shape through a long simmer.
Issue #141
03/04/2011
This Indian-inspired dish, from a recipe in River Cottage Everyday by author Hugh Fearnley-Whittingstall (Ten Speed Press, 2011), flavors lentils with caraway and coriander to make a quick, fragrant soup.
Issue #136
12/20/2010
Chef Craig Koketsu of New York City's Park Avenue Winter, who is a big fan of Cheetos, uses the crunchy snack food as a garnish for broccoli served on a sauce made with Gouda and Parmesan cheeses.
Issue #135
12/20/2010
With its turniplike flavor, this member of the cabbage family takes well to a slow simmer on the stove with chicken stock, butter, and thyme. Serve this dish with roast chicken or grilled pork chops.
Issue #135
01/04/2013
The recipe for this soup is based on one from Taipei's Yong Kang Beef Noodle shop.
Issue #134
11/19/2010
The recipe for this slow-cooked dish of beans, brisket, and vegetables was inspired by one that András Singer serves at Fülemüle, his restaurant in Budapest.
Issue #134
10/05/2011
A welcome addition to the holiday table, this simple frosted layer cake, from Unity Hall board member Becky, can also be made with homemade puréed pumpkin: just peel and seed your favorite variety of cooking pumpkin, cut it into large chunks, steam or boil it until soft, and mash it until smooth.
Issue #133
10/07/2010
This recipe involves three steps. First, rub a flavored butter under the turkey's skin. Then roast the turkey over root vegetables until each piece is done. Finally, make a gravy with the juices left in the roasting pan.
Issue #133
02/01/2012
Roasting cauliflower in a very hot oven gives it an appealing crisp-tender texture and toasty flavor that pairs perfectly with the tart tahini dipping sauce in this dish.
Issue #132
09/28/2010
Michelin three-star chef Alain Chapel wowed author Gael Greene with this innovative "cappuccino", a rich, earthy soup made with mushrooms. To foam the broth, use the steamer attachment on a cappuccino machine, or froth it in a blender. Continue...
Issue #132
03/23/2011
Author Nancy Harmon Jenkins uses olive oil three ways in this version of the venerable Italian soup: for sautéing garlic, rubbing on the toasts that accompany the dish, and finishing the soup.
Issue #129
01/01/2013
This humble dish of black-eyed peas and rice makes good use of leftover ham scraps.
Issue #125
10/13/2009
This stuffing gets its sweet-spicy flavor from chiles, fennel, prunes, and cumin.
Issue #124
10/13/2009
Cabbage is rubbed with a handful of ingredients including chile powder and garlic in this popular kimchi.
Issue #124
10/13/2009
This hearty dish of wine-braised sauerkraut, cured pork, and sausages comes from Alsace, in northeastern France.
Issue #124
09/06/2009
These soy-and-sherry-marinated dried mushrooms—based on a side dish served at Momofuku Noodle Bar, in New York City—taste great sliced and served on grilled steaks.
Issue #123
07/13/2009
These chiles add tartness and heat to everything from tacos to scrambled eggs.
Issue #122
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